Appetisers. Weekly table d hôte menu ~ from 4 th October courses ~ 3 courses 27.00
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- Dominick Gallagher
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1 Appetisers ( 3.50 each or any 4 for 12.00) Homemade pork crackling, apple sauce Halloumi fritters, red onion marmalade Hummus & pitta Marinated olives Piquillo pepper & feta Weekly table d hôte menu ~ from 4 th October courses ~ 3 courses Courgette & stilton soup (V)(GF) Toasted almonds, courgette brunoise Confit cod Chorizo crisp, cannellini bean purée, micro coriander Ham hock rillettes (GF) Shaved baby carrot & breakfast radish, mustard dressing Stilton fonduta (V)(GF) Roasted conference pears, caramelised walnuts, balsamic glaze Dingley Dell pork Slow cooked belly with five spice, wild mushroom & spinach broth, garlic fondant potato Pan fried bream fillet (GF) Tomato, chorizo & cannellini bean cassoulet Roasted breast of guinea fowl (GF) Apricot & sage pearl barley, pak choi Field mushroom, goat s cheese & spinach filo parcel (V) Israeli couscous tabbouleh, tomato coulis Dinner Inclusive For those staying on a package inclusive of dinner, a allocation is deducted from your final bill. This allocation covers a three course table d hote meal. For those wishing to choose from the à la carte menu or indeed from both menus, please note that the difference in price will be payable.
2 A la carte menu ~ Autumn 2018 Starters Shetland king scallops (GF) Cauliflower purée, black pudding crumb Seared tuna steak (DF) 9.50 Fennel & kohlrabi pickle, herb oil powder, concassé tomatoes Barbary duck 8.00 Smoked breast, crispy leg confit, nasturtium, toasted pine nuts, pickled red currants Roasted herb gnocchi (V) 8.00 Homemade crème fraiche, charred heritage carrots & beets, harissa, dukkah spice Main Courses Sacombe Hill Farm 28 day aged beef fillet (GF) Oyster, celeriac & potato puree, crispy kale, red wine jus Sacombe Hill Farm 28 day aged sirloin steak (GF) Pont Neuf potatoes, roasted field mushroom, slow roasted tomatoes, spinach, peppercorn sauce Lemon sole Samphire, caper & shallot beurre noisette, roasted new potatoes Halibut supreme (GF) Tomato fondue, ricotta stuffed courgette flower, chervil butter sauce Venison steak Roasted baby parsnips, French beans, braised blackberries & blackberry jus Side Dishes ( 4.00 each) Buttered new potatoes Herb mash Basket of fries with mayonnaise Buttered carrots Tenderstem broccoli Spinach
3 Vegan Menu 2 courses ~ 3 courses Pea & mint soup Garlic crouton Chicory & chickpea salad Avocado sorbet, chilli oil Pumpkin & lentil curry Basmati rice, mini poppadoms, mango chutney Linguine Roasted Mediterranean vegetables, tomato & basil sauce Children s Menu* 1 course 12 ~ 2 courses ~ 3 courses Halloumi fritters Tomato ketchup Hummus & pitta (VE) Beale s burger Chips & salad Cumberland sausage & mash Broccoli & gravy Grilled chicken Chips, mixed salad *Under 12 s (V) = Vegetarian (VE) = Vegan (GF) = Gluten Free (DF) = Dairy Free
4 A la carte menu - Desserts Deconstructed pumpkin pie 7.00 Almond streusel, pumpkin mousse, caramelised seeds Raspberry soufflé 8.00 Dark chocolate ice cream (Please allow 20 minutes) Bramley apple pie 7.00 Salted caramel ice cream, blackberry coulis Cheese Wookey Hole Cave-aged Cheddar, Cornish Yarg, Brie de Meaux, Colston Bassett Stilton, Isle of Avalon Served with crackers, celery, grapes & homemade chutney Table d hôte menu - Desserts Passion fruit cheesecake Raspberry sorbet, white chocolate ganache Mango & honey tart Honeycomb ice cream, honey glaze Manor Farm Creamery ice creams Gold Medal vanilla, Exclusive strawberry, Belgian chocolate, Stem ginger, Honeycomb, Salted caramel Manor Farm Creamery sorbets Mango, blackcurrant, lemon
5 Vegan menu - Desserts Glazed fruit kebabs Cherry sorbet Chocolate & water ganache cake Vanilla soya cream Children s menu - Desserts Warm chocolate brownie Gold Medal vanilla ice cream Glazed fruit tart Crème Anglaise Hot Beverages All our beverages come with homemade petits fours or pâte de fruit & served with soya milk (VE) Café du Monde Coffee (Kenyan AA Grade): 4.30 Café Latte, Cappuccino, Americano, Espresso, Macchiato, Café Mocha Café du Monde (Kenyan AA Grade) Cafetière/Decaffeinated Cafetière: 4.50 Liqueur Coffees Jamaican (Tia Maria), Scottish (Famous Grouse), Italian (Disaronno) 7.00 Irish Latte (Baileys & vanilla), Neapolitan (Caramel & Courvoisier) 7.50 French (Janneau), Clyde Americano (honey & Drambuie) Newby loose-leaf teas: 4.50 English Breakfast, Decaffeinated English Breakfast (tea bag), Earl Grey, Assam Darjeeling, Silver Needle, Green Jasmine Blossom, Camomile, Peppermint Ginger & Lemon, Fruity Berries, Green Sencha
A la carte menu ~ Summer 2018
A la carte menu ~ Summer 2018 Appetisers ( 3.50 each or any 4 for 12.00) Homemade pork crackling, apple sauce Halloumi fritters, red onion marmalade Hummus & pitta Marinated olives Piquillo pepper & feta
MAIN MENU. - Homemade soup of the day, oven dried garlic & herb croutons, chive oil (v) 5
MAIN MENU Nibbles - Tempura tiger prawns, smoked jam 5 - BBQ belly pork, sesame, red chilli 6 - Aerated pork crackling, pickles 4 - Pan seared halloumi, hoi sin (v) 5 - Pigs in blankets, honey & wholegrain
MAIN MENU. - Homemade soup of the day, chunky bread [v, vg, gf*] 4.5
![MAIN MENU. - Homemade soup of the day, chunky bread [v, vg, gf*] 4.5](/thumbs/85/91869267.jpg "MAIN MENU. - Homemade soup of the day, chunky bread [v, vg, gf*] 4.5")
MAIN MENU To Start - Homemade soup of the day, chunky bread [v, vg, gf*] 4.5 - Slow baked portabella mushrooms, pepper & stilton sauce, crispy tortilla basket [v] 5 - Wild mushroom pate, smoked tomato
E V E N I N G M E N U
EVENING MENU APPETISERS Honey roasted spiced cashew nuts V GF 2.95 Marinated mixed olives with orange, chilli and rosemary V GF 2.95 Lightly toasted rustic breads with balsamic and olive oil V 3.50 Marinated
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STARTERS. (Please select one starter from one of the sections below) SECTION A 12
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E V E N I N G M E N U
EVENING MENU APPETISERS SMALL BITES Honey roasted spiced cashew nuts V GF 2.95 Marinated mixed olives with orange, chilli and rosemary V GF 3.25 Lightly toasted rustic breads with balsamic and olive oil
Bar Menu MAINS SNACKS SANDWICHES SALADS ALLERGY INFORMATION AVAILABLE MONDAY SATURDAY FROM 12 UNTIL 8PM. PEA SOUP With ham hock and mustard cream
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Brunch Served 11pm - 3pm Sausage in Brioche Bun with tea or coffee 7.95 Bacon in Brioche Bun with tea or coffee 7.95 Trio of Breakfast Pastries with tea or coffee 7.95 Sandwiches Served 12pm - 5pm Served
The George and Dragon
The George and Dragon ~ Sunday 30th September 2018 ~ WHILE YOU WAIT Peroni Ambra - Peroni Nastro Azzuro with sharpness of chinotto served on ice 5.95 Classic Kir Royale - Chambord topped with Prosecco
2013 FORMAL DINING MENU
OUR PHILOSOPHY Our House Chef has created this combination of courses being conscious of them being complementary to each other, based on locally sourced seasonal produce, and those items which we produce
A LA CARTE MENU. Sauces: peppercorn, béarnaise, garlic butter or blue cheese 2.50
A LA CARTE MENU STARTERS Braised USDA short ribs with pickled red cabbage 13 Pan fried squid with chorizo, coriander and chickpea salad 10 Spiced roast quail, tomato couscous and harissa dressing 11 Seared
Nibbles. Ultimate Prawn Cocktail (GFO) Lemon & Chilli King Prawns (GFO) Chicken Liver & Honey Parfait (GFO) Classic Caesar Salad (V / GFO)
lunch menu GF - Gluten Free, GFO - Gluten Free Option, V - Vegetarian, VO - Vegetarian Option. If you have a food allergy please inform your server who can inform the kitchen of your requirements Starters
Two Brewers. ~ Saturday 16th June 2018 ~ While you wait
Two Brewers ~ Saturday 16th June 2018 ~ While you wait Whitebait with tartar sauce 3.95 Olives marinated in herbs and oil 4.25 Baby sweet peppers stuffed with soft cheese 4.25 Starters Leek,blue cheese
We would like to take this opportunity to give you a warm and friendly welcome to Henrick s.
We would like to take this opportunity to give you a warm and friendly welcome to Henrick s. Whether you have chosen to visit us for a great meal or a few drinks with family and friends, we hope you enjoy
Monday - Sunday from 5.00pm Last meal orders pm
A LA CARTE Monday - Sunday from 5.00pm Last meal orders - 9.00pm STARTERS CRAB AND LANGOUSTINE 8.50 Hand picked fresh crab and langoustine tails bound in saffron mayonnaise, served on warm ciabatta topped
FINGER FOOD for 9 ITEMS. Choose from the following selections
EVENTS MENU FINGER FOOD 21.50 for 9 ITEMS Choose from the following selections Selection of Sandwiches Selection of Vol-au-Vents Tortilla Wraps with a selection of fillings Chilli Chicken Skewers Assorted
The Leather Bottle. ~ Tuesday 29th May 2018 ~ While You Wait
The Leather Bottle ~ Tuesday 29th May 2018 ~ While You Wait Warm bread, balsamic vinegar and olive oil 4.25 Fried padron peppers with chilli flake sea salt 4.25 Red pepper hummus with chilli oil and flatbread
CHRISTMAS DAY MENU 75 PER PERSON
CHRISTMAS DAY MENU 75 PER PERSON Celeriac & Parmesan soup, wild mushrooms (v) London Porter smoked salmon, cucumber jelly, baby basil, pickled cucumber & shallots Chicken & tarragon terrine, pickled mushrooms,
HOSPITALITY. Dinner Menus
Dinner Menus www,uclan.ac.uk/catering Conference Dinner Menus Starters Main Courses Vegetarian Dishes Baby Grilled Goats Cheese Wrapped in Pancetta with Onion Marmalade Seared Breast of Corn Fed chicken
AUTUMN - WINTER MENUS SEPTEMBER 2018 APRIL 2019
AUTUMN - WINTER MENUS SEPTEMBER 2018 APRIL 2019 All menu prices are based on a minimum of 100 guests and service of the meal being completed by 9.30pm For parties of fewer persons: Dinners between 50 100
Wedding Menus. Canapés
WEDDINGS BY HOLKER Canapés Choose from a selection of our hand made canapés to enjoy at your reception. We recommend a choice of four 2 meat 1 fish 1 vegetarian However the choice is yours Hot Canapés
~Starters & Light Meals~ Prawn Cocktail Crispy Chilli Chicken Sweet & Sour Braised Pork Ribs Smoked Mackerel Caesar Salad 6.
Dunsilly Bar and Grill *Gluten Free Menu* ~Starters & Light Meals~ Prawn Cocktail 6.95 Mixed Leaf Salad and Marie Rose Dressing Crispy Chilli Chicken 6.50 Served with Salad Garnish, Sour Cream and Chilli
SAMPLE LUNCH MENU. While you wait. Sharers, Nibbles & beer partners. Starters. Pub Classics. Mains
LUNCH MENU While you wait Ciabatta bread, British rapeseed oil and balsamic 3.00 Mixed marinated olives (GFO) 3.50 Sharers, Nibbles & beer partners Baked Camembert wheel, ciabatta bread, chutney, apple
The Cricketers. ~ Sunday 10th March 2019 ~ While You Wait. Starters, Nibbles and Things to Share
The Cricketers ~ Sunday 10th March 2019 ~ While You Wait Wine of the Moment Sutil Carmenere Grand Reserve A wine with perfect a balance between acidity and dark fruit notes 125ml 5.35 Bottle 29.95 Starters,